Skip to main content

30 Days of Christmas: Apricot Lekvar



This time of the year, a lot of websites and blogs come up with recipe series like '12 days of cookies'. Given the number of food websites and books I read, it is getting quite rare for me to get excited over a new cookie. No excitement really, in a new flavour of shortbread or yet another variation on the snowballs. But one cookie caught my eye this year. The Ischler, from a book by Rose Levy Beranbaum, is an almond cookie filled with chocolate and a thick apricot spread called lekvar. We will get to the cookie in due time but the lekvar deserves a post of its own.

Lekvar is like a fruit butter but made with dried apricots. When buying apricots, you will have the choice between bright orange and the brown variety. I chose the brown ones because they have no sulphur and are healthier. I halved the apricots to remove the seeds. You are looking for 230 grams of deseeded apricots. Combine these with 1 cup water in a saucepan and let soak for 2 hours to soften the apricots. After two hours, cover the saucepan with a lid and look on the lowest heat possible for 20-30 minutes. Keep a watch towards the end of the cooking time - mine had started to stick a little at the bottom of the pan so add a little water if the mixture gets too thick. Cook until the apricots are quite soft.

Let cool, then put the whole apricot/water mix in a blender alongwith 1/2 cup sugar, zest and juice of one lime and if you can find it, 1 tsp apricot brandy (I used normal brandy instead). Blend until smooth, then pop it back into the saucepan and simmer on a low heat for 10-15 minutes until the mixture is very thick. Remove from heat and put in a glass bowl/bottle. Cool completely, then put in the fridge where it should last almost indefinitely. I am going to make the cookie filling out of lekvar but I can also think of several other uses. Think crepe filling, or a bright sunshine orange spread for your morning toast.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…